Betty Ringer, new ice cream shop in Sylvan Thirty from chef Stephen Smith, scooping scratch-made ice creams, crazy good flavors
A new ice cream shop opens in the Sylvan Thirty mixed use development today that’s unlike any other in town– and you’ll want to be among the first to check it out.
Called Betty Ringer, the owner and chief ice cream maker is Stephen Smith, a classically trained chef who makes every ice cream and every ice cream cone completely from scratch without chemical stabilizers, commercial bases or preservatives.
Smith attended culinary school in Paris then earned his pro cooking chops at famed restaurants that included Mugaritz in San Sabastien, Spain, and Taillevent in Paris. He opened Betty Ringer to deliver super-premium ice creams to Dallas.
Just ten ice creams will be available each day, all of them made in small, 3.5 gallon batches from a French custard base.
“I make all of the ice creams from scratch, starting with fresh eggs and cream and no chemicals,” Smith told me. “I don’t like overly sweet desserts, so my ice cream flavors won’t be sticky sweet either.”
Flavors like vanilla matcha made by steeping cream with vanilla beans and tea leaves procured from Dallas’ Cultured Cup tea emporium; dark chocolate ice cream made with melted premium chocolate; and sweet corn ice cream with swirls of blackberry jam made with fresh corn, vanilla beans and pureed blackberries.